Ingredients
8
8 servings
- •2 cups heavy whipping cream
- •1 cup milk
- •¾ cup white sugar, divided
- •1 tablespoon sriracha sauce
- •1 pinch salt
- •5 egg yolks
- •1 teaspoon grated lime zest
Instructions
- Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.
- Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.
- Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.
Nutritional Facts
Per 8 servings
- Calories: 327
- Carbohydrate: 22g
- Fat: 25g
- Fiber: 0g
- Protein: 4g
- Sugar: 20g
Related Recipes
Key Lime Ice Cream
Sriracha Mayo
Sriracha Aioli
Easy Red Bean Ice Cream
Easy Sweet Cream Ice Cream
Sriracha Scrambled Eggs
Maple Sriracha Sauce
Honey Vanilla Ice Cream
Sriracha-Lime Kale Chips
Honey Lime Sriracha Chicken Poppers
Coconut Lime Ice Cream - Automatic Ice Cream Maker Recipe
